The chefs modernize traditional steak-house cuisine by incorporating locally sourced organic produce and South American flavors
About This Deal
Choose from Five Options
- $35 for $60 towards dinner, valid Sunday through Thursday
- $40 for $60 towards dinner, valid on anyday
- $70 for $120 towards dinner, valid only for parties of four or more, Sunday through Thursday
- $80 for $120 towards dinner, valid only for parties of four or more, on anyday
- $15 for $30 towards lunch or brunch
The menus include lunch options such as a steak sandwich with rosemary mayonnaise and arugula on challah and brunch entrees such as a crab-cake benedict with ancho-pepper-and-paprika hollandaise. The dinner menu includes rack of lamb with pomegranate peppercorn sauce and a 10-ounce flat iron steak with goat-cheese polenta.
About Flat Iron Grill
At Flat Iron Grill, executive chef Ian Thompson puts an international twist on traditional steak-house staples made with locally sourced organic ingredients. Small doses of chorizo, chimichurri, or chili-spiked truffle sauce lend distinctive Latin and South American flavors to the menu’s grilled steaks, black cod, and clam pappardelle. To accompany the rustically roasted entrees, the bartenders pour tipples from their selection of more than 180 whiskeys, which include rich bourbons, smoky scotches, and locally distilled creations.
Echoing the menu’s rustic elegance, the Western-themed dining room surrounds guests in warm-colored walls and metal work from Gagnon Welding. A spotlighted longhorn skull hangs on a terra-cotta red wall alongside local artists' black-and-white photographs of Washington landscapes. Patrons can also dine on an outdoor patio shaded by light-tan umbrellas and clouds lassoed into place by helpful cowboys.